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Courgette Spaghetti & Great Food “Meat” balls

Created by Laura Agar-Wilson

Wow your family and friends with this low-carb courgette spaghetti. Paired with a super food sauce of kale, cashews and garlic, all that’s needed is a topping of our very own Spinach and Pine nut bites.


Great Food Fragrant Spinach Pine Nut Bites 200gasa


Read more and where to buy >

1 pack of Great Food Spinach and Pine Nut Falafel

2 medium courgettes

60g cashew nuts

10g basil

20g kale

2 cloves garlic

6 tbsp. extra virgin olive oil

Good pinch of salt


Serves: 4 | Prep. time: 15m | Cooking time: 10m | Difficulty: Medium

1. Wash and trim the ends from the courgette. Make into pasta using a spiraliser cutter, or into tagliatelle style ribbons by cutting long strips of courgette using a vegetable peeler.

2. Place a frying pan over a medium high heat. Add the cashew nuts to the pan and toast for 3-5 minutes until they are hot and starting to turn golden brown in places.

3. Add the cashews to a food processor along with the basil, garlic, salt and olive oil. Remove any tough stems from the kale and add the leaves to the processor. Blitz everything together until finely chopped and well incorporated.

4. Place all the courgette pasta in a large bowl and pour the pesto over the top (reserving about 4 tbsp worth). Mix together well so that the courgette is all coated in the pesto.

5. Divide the courgette pasta between 4 plates or shallow bowls and top with the warmed Great Food Spinach & Pine Nut Falafel.

6. Drizzle with the remaining pesto sauce (you can add a little water to make it a more pourable consistency) over the top of the falafel and serve!